CHEESY POTATO-CHICKEN BAKE

Cheesy Potato-Chicken Bake image

Got some leftover chicken? Incorporate it into this Cheesy Potato-Chicken Bake. You'll love this Cheesy Potato-Chicken Bake that the kids can help you cook!

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 can (4 oz.) sliced mushrooms, undrained
1/4 cup flour
1/2 cup milk
2 tsp. WYLER'S Instant Bouillon Chicken Flavored Granules
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3-1/2 cups ORE-IDA Diced Hash Brown Potatoes
3 cups chopped cooked chicken
2/3 cup corn flakes, crumbled
2 Tbsp. butter, melted
2 Tbsp. chopped fresh parsley

Steps:

Heat oven to 400ºF.
Drain mushrooms, reserving liquid in measuring cup. Add enough water to reserved liquid to measure 1 cup.
Mix flour, milk and reserved mushroom liquid in saucepan on medium heat until blended. Add bouillon; cook 2 to 3 min. or until thickened, stirring constantly. Remove from heat. Stir in sour cream until smooth. Stir in potatoes, chicken and mushrooms; mix lightly. Spoon into 11x7-inch baking dish sprayed with cooking spray.
Mix cereal and butter; sprinkle over casserole.
Bake 45 min. or until hot and bubbly. Let stand 5 min. Top with parsley before serving.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g